Chinese Food
Old moon cake
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The old-fashioned moon cake is also called Jingsu moon cake. Its surface is very similar to cantonese moon cake, but its taste is totally different. It feels like a little moon cake when I was a child. The crisp and fragrant skin is highly praised by the family. You can try it.
Cooking ingredients
Cooking Steps
Step1:Sift the flour.
Step2:Mix the conversion syrup, sugar, egg, soda powder and stink powder until smooth. If there is a cook machine, stir it evenly at low speed.
Step3:Then add cake oil and salad oil. Beat again until emulsified.
Step4:Add one third of the mooncake powder into the prepared syrup liquid. Stir until no powder is visible.
Step5:Pour the rest of the flour on the panel. Dig a hole in the middle of the flour.
Step6:Then pour in the syrup with the batter you just made.
Step7:Then mix the flour and syrup a little quickly. Press the dough repeatedly until it is smooth and folded without cracks.
Step8:When the chef stirs, take out the prepared stuffing. 50g each part, and then cover it with plastic wrap. If there is no cook machine, the stuffing should be separated in advance to prevent the crust from cracking.
Step9:The dough is rubbed into long strips and then divided into small dosage forms. Each is 50g.
Step10:Take out a small dosage and knead it. Flatten it. Put a piece of filling in the middle. Wrap it and squeeze it tightly. Then put it on the baking tray.
Step11:Prepare the moon cake mold you like. Buckle it on the wrapped moon cake. Press the mold to press out the pattern quickly and lift it up
Step12:Beat an egg with an egg yolk evenly and smoothly. Dip a little with a wool brush. Brush the top of the wool brush lightly and quickly on the surface of the pressed moon cake with two thin layers. (brush it all once and then from the beginning for the second time
Step13:Preheat the oven at 230 ℃ for 2030 minutes in advance, and bake the prepared mooncakes at high temperature for 8 minutes. (adjust the time according to the moon cake color
Step14:After baking, take out the moon cake and brush a layer of salad oil on the surface speed.
Step15:After the oil is applied, the speed shall be transferred to the drying net to prevent the bottom from water vapor.
Step16:It's crispy. It's delicious.
Step17:The skin is crispy. So the best proportion of this mooncake is 5-5. Or 4-6.
Step18:The color after oil return is very beautiful.
Step19:Try it if you like.
Cooking tips:1. The moon cake powder can be replaced by a mixture of high gluten flour and low gluten flour 1-1. 2. Milk can be selected as the egg liquid in the formula, but the taste of the egg liquid is better. 3. The granulated sugar must be smaller and melt faster. 4. Choose 5-5 or 4-6 for crust and filling. The crust should not be less than 40%. There are skills in making delicious dishes.
